Stuffed Okra - vegan
Yield: 6 servings
1 1/2 lb Fresh okra, washed & dried
2 tb Whole coriander seeds, coarsely crushed
1 tb Whole cumin seeds, coarsely crushed
2 ts Fennel seeds
1/2 ts Black pepper
1 tb Garam masala
1/4 ts Cayenne
1/8 ts Asafetida
1/2 ts Turmeric
1 tb Ground almonds
1/2 tb Lemon juice
5 tb Ghee
1/2 ts Salt
Slice the stems off the okra & the very tip at the other end. Slit each pod
lengthwise, leaving 1/4-inch unslit at both ends. Be careful not to cut the pods
completely in half. Combine the crushed coriander, cumin & fennel seeds with the black
pepper, garam masala, cayenne, asafetida, almonds, lemon juice & 2 tb of ghee. Blend
well, using your fingers if necessary till you have a dry oatmeal type texture.
Using a butter knife, put about a 1/4 ts of the stuffing into each okra pod, then press
the edges closed & set aside covered till you are ready to cook.
Place the rest of the ghee in a large skillet & heat till hot. Add the stuffed okra
pods & spread out in one layer. Keeping the heat moderate, cook for 5 minutes,
covered. Gently turn the okra to ensure even cooking. Continue this for 20 to 25 minutes
or until the okra is completely cooked. Place the okra on paper towels & toss with
salt. Serve piping hot.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart